Pizza Pockets

Pizza Pocket Recipe is so delicious and better than any of those store bought pizza snacks. Enjoy these anytime you want and make a batch for the freezer.

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Everyone will love this Pizza Pocket Recipe!

Once you try this delicious Pizza Pocket Recipe you will see how easy and delicious it is. They are the perfect snack, dinner idea or lunch on the go.

The entire family loves these and the filling is so amazing.

Easy Homemade Hot Pockets:

These homemade pizza pockets are so easy to make and a family favorite. We love that you can make these in many different ways. My kids love pizza and these hot pockets make the perfect after school snack.

Skip the store-bought hot pockets and make make homemade.

Ingredients for Homemade Pizza Dough:

• Better Than Bouillon Chicken Base
• Garlic, fresh, minced
• Milk
• Egg
• All-Purpose Flour
• Parmesan Cheese
• Baking Powder
• Salt
• Rosemary
• Oregano
• Thyme
• Basil
• Butter

Pizza Pocket Filling Ingredients

• Ricotta Cheese
• Marinara Sauce
• Mozzarella

Pizza Crust Seasonings Ingredients

• Butter
• Parsley

How to Make Pizza Pocket Dough:

• Step 1 – Heat oven to 450 degrees.
• Step 2 – In a measuring cup or small bowl, whisk together bouillon base, garlic, milk, and egg.  Set aside for a future step.
• Step 3 – In a separate bowl, combine flour, parmesan, baking powder, salt, rosemary, oregano, thyme, and basil.  Stir to thoroughly combine.
• Step 4 – Cut the cold butter into 4 or 5 chunks.  Use a fork to blend the butter into the flour until the mixture looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture.  
• Step 5 – Stir the egg mixture into the flour mixture.  Mix until dough comes together into a loose ball.  It might will be dry enough to handle and not so wet as to appear shiny.

How to Make Pizza Pocket:

• Step 1 – Dump the dough onto a lightly floured surface.  Knead the dough a few times turning it over onto itself and turning 90 degrees.  Keep it lightly floured so it doesn’t stick.  You should fold and turn about 10 times moving quickly so as not to heat up the butter.
• Step 2 – Use rolling pin or a straight sided glass (not your hands) to roll out to a rectangle about ½ inch thick
• Step 3 – Use a 2-½ inch round cookie/biscuit cutter or a sharp knife. Make sure to flour the cookie cutter cutting edge to make sure it doesn’t stick to the dough.
• Step 4 – After you cut out all the dough into circles, you’ll thin the centers of each circle to about ¼ inch.  I do this by pressing down with my fingers.  This will enlarge the circle a little and leave the outside edge a little thicker.
• Step 5 – Combine ricotta and marinara ingredients in a small bowl.
• Step 6 – Place the crust circles on a cookie sheet.  Spoon 1 rounded teaspoon of filling onto the center of each crust and sprinkle with some mozzarella.
• Step 7 – Fold the crust in half and sealed the pocket edges.  You can use a fork or your fingers.  Your goal is to seal the edges so the filling stays in.
• Step 8 – Bake at 450 degrees for 13 – 15 minutes until crust is lightly golden brown. Prepare lined baking sheets with parchment paper.
• Step 9 – After the pouches come out, brush them with melted butter and sprinkle with parsley. We like to use a pastry brush to top the pizza pocket. You can also use olive oil or a egg wash.

Favorite Pizza Toppings:

We made these pizza pockets with just cheese, but feel free to stuff it with your favorite pizza toppings.

• Slice of Pepperoni
• Mozzarella Cheese
• Ham
• Bacon
• Sausage
• Mushrooms
• Onions
• Tomatoes

How to Store Leftovers:

If you have leftovers, store them in an air tight container. I like to cover with plastic wrap and place in the container. Then you can easily reheat in the microwave for a quick lunch.

Can you Freeze Homemade Pizza Pockets?

You can make a double or triple batch and freeze the left overs. Then you can easily pop one, two, or six in the oven at a moments notice.

I would freeze them BEFORE you bake them. Freeze completely on a cookie sheet.

Then place in a freezer bag once it is frozen. I would allow to thaw in the fridge for just add a few minutes to the cooking time if you are cooking from frozen.

It really is so simple.

Tip for making pizza pockets:

• Dough Texture – If the dough is a little wet and sticky you can add about a tablespoon of flour and knead a little.  If the mixture is too dry and leaves too much flour in the bowl, you can add a teaspoon of milk and stir gently.
• Combining the Butter – This step will take about 3- 5 minutes until there are no large clumps remaining.  The easiest way is to press the fork into the side of the bowl and “shred” it between the fork tines.
• Yeast – This made from scratch pizza pocket is made with flour instead of yeast and warm water.

Try Homemade Pizza Pockets today!

They are so easy to make and you can easily add other pizza toppings with the pizza sauce. We love green peppers, pepperoni slices and more.

You might also want to make extra sauce for dipping. Yum!

We also make our own pizza sauce  for a very inexpensive dinner or appetizer. Plus, homemade pizza sauce is so much better than store bought!

Frequently Asked Questions:

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Review Pin Print

Easy Pizza Pocket Recipe

5 from 3 votes

This Pizza Pocket Recipe is easy to make and tastes amazing. Pizza pockets are a fun family dinner and a nice twist to pizza night.

Prep Time 1 hour hr

Cook Time 13 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings 24

Cuisine Italian

Course Appetizer

Calories 166

Author Eating on a Dime

Ingredients

1x2x3x

• ▢ Dough ingredients:
• ▢ 1 teaspoon Better Than Bouillon Chicken Base
• ▢ 1/2 teaspoon garlic (fresh, minced)
• ▢ 1 1/4 cups milk
• ▢ 1 egg
• ▢ 3 cups all-purpose flour
• ▢ 3/4 cup grated parmesan cheese
• ▢ 4 1/2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon rosemary (dried)
• ▢ 1/2 teaspoon oregano (dried)
• ▢ 1/2 teaspoon thyme (dried)
• ▢ 1/4 teaspoon basil (dried)
• ▢ 1/2 cup butter (cold)
• ▢ Filling Ingredients:
• ▢ 1/3 cup ricotta cheese
• ▢ 1/3 cup marinara sauce
• ▢ 3/4 cup mozzarella (shredded)
• ▢ Crust Seasonings Ingredients:
• ▢ 1/2 cup butter (melted)
• ▢ parsley (dried)

Instructions

• Heat oven to 450 degrees.
• In a measuring cup or small bowl, whisk together bouillon base, garlic, milk, and egg. Set aside for a future step.
• In a separate bowl, combine flour, parmesan, baking powder, salt, rosemary, oregano, thyme, and basil. Stir to thoroughly combine.
• Cut the cold butter into 4 or 5 chunks. Use a fork to blend the butter into the flour until the mixture looks crumbly and the butter is evenly distributed in small lumps throughout the flour mixture. This step will take about 3- 5 minutes until there are no large clumps remaining. The easiest way is to press the fork into the side of the bowl and “shred” it between the fork tines.
• Stir the egg mixture into the flour mixture. Mix until dough comes together into a loose ball. It might will be dry enough to handle and not so wet as to appear shiny.
• Dump the dough onto a lightly floured countertop. Knead the dough a few times turning it over onto itself and turning 90 degrees. Keep it lightly floured so it doesn’t stick. You should fold and turn about 10 times moving quickly so as not to heat up the butter.
• Use rolling pin or a straight sided glass (not your hands) to roll out to a rectangle about ½ inch thick
• Use a 2-½ inch round cookie/biscuit cutter. Make sure to flour the cookie cutter cutting edge to make sure it doesn’t stick to the dough.
• After you cut out all the dough into circles, you’ll thin the centers of each circle to about ¼ inch. I do this by pressing down with my fingers. This will enlarge the circle a little and leave the outside edge a little thicker.
• Combine ricotta and marinara ingredients in a small bowl.
• Place the crust circles on a cookie sheet. Spoon 1 rounded teaspoon of filling onto the center of each crust and sprinkle with some mozzarella.
• Fold the crust in half and press together the edges. You can use a fork or your fingers. Your goal is to seal the edges so the filling stays in.
• Bake at 450 degrees for 13 – 15 minutes until crust is lightly browned.
• After the pouches come out, brush them with melted butter and sprinkle with parsley.

Recipe Notes

TIPS:  If the dough is a little wet and sticky you can add about a tablespoon of flour and knead a little.  If the mixture is too dry and leaves too much flour in the bowl, you can add a teaspoon of milk and stir gently.

Nutrition Facts

Calories 166kcal, Carbohydrates 13g, Protein 4g, Fat 10g, Saturated Fat 6g, Cholesterol 35mg, Sodium 216mg, Potassium 133mg, Vitamin A 350IU, Vitamin C 0.3mg, Calcium 113mg, Iron 0.9mg

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• Easy Homemade Flatbread Pizza
• Pepperoni Pizza Dip
• Bubble Up Pizza Recipe
• Pizza Pasta Casserole
• Pizza Stuffed Crescent Rolls